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Home Dish Keema Pasta Curry

Keema Pasta Curry

Introduce

Chef :

Bethica Das

Keema Pasta Curry

#post25 - There is nothing fancy about this dish. It is just a simple no-fuss homemade style keema curry. As I had some leftover boiled pasta, I added them to the curry. So make your usual Keema Masala and add some boiled pasta or macaroni to make a fusion out of it.

Ingredient

1 cup

mutton mince / keema, washed & drained

1/2 cup

pasta, boiled al dente with a pinch of salt & drained

3 tbsp.

oil

1-2

bay leaves

" cinnamon stick

2-3

green cardamoms

4-5

cloves

1 tsp.

cumin seeds

onion, sliced

" ginger

2-3

garlic cloves

to taste

salt

1/2 tsp.

turmeric powder

1 tsp.

coriander powder

1 tsp.

cumin powder

1 tbsp.

red chilli powder

tomato, chopped

1 tsp.

garam masala powder

1 tsp.

coriander leaves, chopped

1 tsp.

ghee

Cooking instructions

* Step 1

Grind 1 onion, ginger and garlic into a smooth paste. Keep aside.

* Step 2

Heat oil in a pan & temper with bay leaves, cumin seeds, cinnamon, cloves and cardamoms. Saute for a few seconds. Add remaining onion and stir fry till light brown.

* Step 3

Now add the ground paste and continue to saute till the oil separates.

* Step 4

Add all the dry spices (except garam masala powder) and mix well.

* Step 5

Add tomatoes & cook, covered, on a low flame till it is nicely mashed.

* Step 6

Add the drained keema and cook till dry.

* Step 7

Add 1 cup water, cover and simmer till the gravy thickens.

* Step 8

When done, add boiled pasta, garam masala & ghee. Give it a toss and switch off the flame.

* Step 9

Garnish with coriander leaves and keep it covered for 4-5 minutes.

* Step 10

Serve as a side dish with either plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, kulcha, paratha or just plain chapati. You may also enjoy with appam, idiyappam or dosa.